The Omnivore's Dilemma, Part 2 "The Pleasures of the Table"

The pleasures of the table begin with eating, writes Michael Pollan, but they can end up anywhere human talk cares to go.  Pair that with a warm June night, a fantastic glass of wine, and the waft of a chocolate soufflé baking in the oven, and 'eating' suddenly transforms into 'dining' (272).  In the section duly titled The Meal, Pollan reflects on certain aspects of food preparation and consumption that enhance his dining experience.  Local, organic ingredients, a young helper in the kitchen, and the anticipation of sitting down to a nice meal after a long week of working in the field, are just some of the examples Pollan gives.  When thinking about what aspects 'transform' a meal for me, I consider four things: ingredients, proper cooking time, company, and atmosphere.  Although all four are equally important, the two that are most pertinent to today's reading are fresh ingredients and proper cooking time.  
When reflecting on the ingredients of a meal I am first taken back to an experience I had this summer at Loretta Paganini's School of Cooking in Cleveland, Ohio.  
My mother decided to take me to Loretta's school as means to motivate me to be more active in the kitchen.  Loretta, although an experienced chef, did not seem to forget that there were cooking novices in her audience and began by explaining the importance of fresh, local ingredients.  "Without good ingredients, you have nothing," Loretta said in her thick Italian accent.  "I only use the best."  When cooking, you want to know where your ingredients come from and what exactly they are, she said.  Take this eggplant, for example.  I bought it this morning from my Amish friend.  He sells me the male eggplant because the males are the best.  They are more slender, have less seeds, and are sweeter.  The females are pear shaped and generally have a bitter taste.  It's the males you want.  As for these bell peppers, I get the ones with the most points on the bottom.  A good pepper has four or more points.  They are the sweetest, she said throwing diced pepper into a sizzling pan.  When I tasted both the eggplant and peppers just minutes later, I saw that Loretta was right.  They were sweet and delicious, just as they should be.
I learned that the quality of ingredients can really make or break a meal.  Cooking isn't that hard, Loretta explained, it's just knowing what ingredients to use that is tricky.  The idea that mediocre materials, produce mediocre results is one that I will keep in mind as I begin cooking more and more.

Apart from knowing and respecting my ingredients, another key concept Loretta advocated was proper cooking time.  As Pollan noted in his book, over-cooking the corn, or over-beating the eggs can lead to a less than satisfactory dish, and unsatisfied cliental.  Loretta applied the same logic when instructing us how to properly cook fresh scallops.  "A raw scallop should feel soft and fleshy, like your cheek," she said pressing a pudgy finger into the side of her face.  "A perfectly cooked scallop should feel like your chin.  But if it feels like your forehead, you've over cooked it!"
Both Loretta and Pollan have made me realize how the combination of good ingredients and proper cooking time can truly transform a meal.  As of now I honestly have not spent enough time in the kitchen to fully apply or appreciate these techniques, but they are definitely something to keep in mind over the next few weeks as I plan my 'perfect meal.'  Although realistically, my meal will probably not 'transform' anyone given my minimal cooking experience, limited space and resources, and college student budget, good ingredients and proper cooking time is something that I can and will control.